Jumbles

Ingredients

• One egg
  
• One pound of flour
  
• 1/2 pound of sugar
  
• 1/2 pound of butter
• One tablespoon of cream
• Three lemons
  

Directions

1. Mix the egg, flour, sugar, butter, and cream into a paste.
   
2. Mix in the rind of all three lemons but only the juice of one.
   
3. Roll into rings and bake.

Source — Creole Cookery Book
Prepared by Ben Allen
Louisiana Anthology
July 18, 2023

Air Fryer Chicken Flautas

Ingredients

• 2 cups of cooked chicken
• 4 ounces softened cream cheese
• 2 cups shredded cheddar cheese
• 8 flour tortillas
• 8 tablespoons sour cream
• 1 cup shredded lettuce

Directions

1. Preheat the Air Fryer to 385.
2. In a bowl, mix together the shredded chicken, softened cream cheese, and taco seasong.
3. Add 1/4 cup of the creamy chicken mixture and 1/4 cup of shredded cheese to one tortilla. Roll up tightly. Repeat 8x.
4. Place flautas in air fryer, seam side down for 8 minutes. Flip at the halfway point.
5. Serve with sour cream and lettuce along with your choice of salsa.

Source — Alex Daynes
Prepared by Nicholas Cervantes
Louisiana Anthology
July 17, 2023

Peach Sherbet

Ingredients

• 2-3 dozen ripe, soft peaches
• Water
• Sugar to taste

Directions

1. Peel peaches and pass through a cullender.
2. Add sufficient water to dilute mixture to desired consistency.
3. Add sugar to preferred taste.
4. Freeze until consumption.

Source — Creole Cookery Book
Prepared by Nicholas Cervantes
Louisiana Anthology
July 17, 2023

Preserved Orange Peel

Ingredients

• Orange peels
• Salt water
• Fresh Water
• Rich Syrup

Directions

1. Soak peels in salt water for 72 hours.
2. Transfer peels to fresh water and soak until tender.
3. Cover in rich syrup and finish with any preferred seasonings.

Source — Creole Cookery Book
Prepared by Nicholas Cervantes
Louisiana Anthology
July 17, 2023

Cake Without Butter

Ingredients

• Five medium eggs
• 150 grams of sugar
• 100 grams of flour
• 4 Tbsp orange flour water

Directions

1. Crack eggs into bowl then beat well.
2. Gradually add sugar to bowl.
3. Gradually add flour to bowl.
4. Add orange flower water to bowl and beat all well.
5. Flour tin and bake.

Source — Creole Cookery Book
Prepared by Nicholas Cervantes
Louisiana Anthology
July 17, 2023

Banana Pudding

Ingredients

• 1 cup sugar
• 1/2 cup cornstarch
• 6 cups 2% milk
• 5 large egg yolks
• 1/4 cup butter
• 1 teaspoon salt
• 22 ounces of vanilla wafers
• 7 medium bananas, sliced
• 2 cups heavy whipping cream
• 6 tablespoons sugar

Directions

1. Mix cornstarch, sugar, and milk in a large saucepan.
2. Heat over a medium setting until thickened.
3. Reduce heat to low setting and stir for 2 minutes.
4. Whisk in a bowl a small amount of heated mixture with egg yolks and return to saucepan.
5. Bring the mixture to a light boil, cook and stir for 2 minutes.
6. Remove mixture from heat and stir in butter, vanilla, and salt.
7. Cool for 15 minutes, stirring occasionally.
8. Layer vanilla wafers and bananas into a bowl and pour the mixture on top.
9. Repeat the previous step until desired layers are achieved.
10. Layer the top with whipping cream, banana, and crushed vanilla wafers.
11. Chill in refrigerator.

Source — All Recipes
Prepared by Jacob Allen
Louisiana Anthology
July 16, 2019

Beer Soup

 

Ingredients

• 1/2 pound of bread crumbs
• Butter
• 1 quart of strong beer
• 1 quart red wine
• Lemon rind
• Cinnamon
• Cloves 
• Sugar
• Croutons from fried bread

Directions

1. Scorch 1/2 pound of bread crumbs in butter.
2. Add 1 quart of strong beer.
3. Add 1 quart of red wine.
4. Add lemon rind, cinnamon, cloves, and sugar.
5. Boil the soup.
6. Pour soup over croutons from fried bread.

Source — The Unrivalled Cook-Book
Prepared by Jacob Allen
Louisiana Anthology
July 16, 2019